In an attempt to excel in the state of Gaziantep, which is known as the "capital of the gastronomic arts" in Turkey, the owner of a restaurant created a new type of sweets called "Qatayef Kabab".
The owner of the restaurant, Serdal Orhan, combined his innovation between making sweets and grilling kebabs over charcoal.
The state is distinguished by its sweets and kebabs nationwide, and its cuisine is the first Turkish cuisine listed by UNESCO in the "Creative Cities Network", in the field of eating arts.
And Orhan reached the new innovation after a month-long experiment, due to the intense competition among the most famous chefs in the state to invent new sweets.
And the new innovation is very popular with the people of the city.
Qatayef kebab combines making sweets and grilling kebabs on charcoal (Anatolia)
This sweet-tasting kebab is made by mixing ground pistachios with sugar syrup first, then joining it on the skewer designated for kebabs, and wrapping it with the strings of Qatayef dough (used in the manufacture of kunafa).
After that, the qatayef kebab is grilled over charcoal, then sugar syrup is poured over it, and served with the addition of cream and ground pistachios on top.
In an interview with Anatolia, Orhan said that the cuisine of the capital of gastronomy, Gaziantep, is very rich in cuisine, including grilled meats and sweets.
He added that the first thing that comes to mind when talking about Gaziantep kitchen is the skewer of kebabs and Qatayef sweets, which prompted him to experiment with making sweets on a skewer.
Qatayef kebab poured with sugar syrup (Anatolia)
And he added that his customers were very surprised at the idea of Qatayef kebab when they first heard of it, but their opinion quickly changed and they liked it a lot after tasting it.
He stressed the importance of competition and excellence in the food market in Gaziantep, which drives cooks to constantly invent new foods, from ancient times until now, expressing his hope that this habit will continue in the future as well.